Cabbage and Turkey Stir-Fry (Printer View)

Lean ground turkey and crisp vegetables in a savory Asian-style sauce, ready in just 30 minutes.

# What You'll Need:

→ Proteins

01 - 1.1 lb lean ground turkey

→ Vegetables

02 - 1 medium head green cabbage, shredded (approximately 1.75 lbs)
03 - 2 large carrots, julienned
04 - 1 red bell pepper, thinly sliced
05 - 4 green onions, sliced
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Sauces and Seasonings

08 - 3 tablespoons low-sodium soy sauce or tamari
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 teaspoon chili flakes, optional
12 - Salt and black pepper to taste

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions

# Method Steps:

01 - Heat a large non-stick skillet or wok over medium-high heat. Add sesame oil.
02 - Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 minutes.
03 - Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 - Add shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for 5 to 7 minutes until vegetables are tender yet crisp.
05 - Stir in soy sauce, rice vinegar, and chili flakes if using. Toss thoroughly to combine.
06 - Season with salt and black pepper to taste.
07 - Remove from heat, stir in sliced green onions, and garnish with toasted sesame seeds and additional green onions.
08 - Serve hot.

# Expert Advice:

01 -
  • The cabbage volume means you get a genuinely satisfying plate that won't derail your goals, and it actually tastes good—no punishment involved.
  • Ground turkey cooks in minutes, so this whole thing comes together faster than most takeout, and your kitchen smells incredible while it happens.
  • It's the kind of flexible dish that works with what you have on hand, so you won't feel locked into a rigid grocery list.
02 -
  • Don't crowd the pan or add the vegetables hesitantly—a full, confident stir-fry cooks faster and tastes better than something timidly stirred around.
  • The cabbage releases water as it cooks, which is fine and actually carries flavor, but if you end up with too much liquid, just let it cook a minute longer and everything will tighten up.
03 -
  • Cut your vegetables before you start cooking—stir-frying happens fast and you won't have time to prep mid-recipe.
  • If you want extra depth of flavor, add a tiny splash of rice vinegar or soy sauce at the very end just before plating, when the pan is off the heat; it feels like a secret addition.
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